
Thai · 375°F · 26 min
Air Fryer Thai Gai Yang Chicken
Grilled-style Thai chicken with lemongrass and fish sauce. Street gai yang from the basket.
You crisp diced chicken in the basket, then flash it in a hot pan with fish sauce, oyster sauce and Thai basil. The air fryer handles the browning; the pan handles the fragrant finish.

Thai basil works; holy basil (krapow) is the classic. Add it off heat so it stays bright.
Prep 15 min · Cook 14 min · Total 29 min · 4 servings
Follow each step in order. Photos show what to look for so the basket finish matches the plate.
Toss diced chicken with 1 tbsp oil. Preheat air fryer to 400°F (204°C).
Small dice browns faster and tosses cleanly with sauce later.
Cook chicken in a single layer 10-12 minutes, shaking halfway, until browned and 175°F (79°C).
One layer only. You want browned bits that can stand up to a hot pan finish.

Meanwhile, stir fish sauce, oyster sauce, soy sauce and sugar.
Fish sauce, oyster sauce, soy and sugar should taste salty-sweet and ready before the pan heats.
In a hot skillet, briefly cook garlic and chiles in a little oil. Add the cooked chicken and sauce; toss 30-60 seconds. Kill the heat, fold in basil, and serve over rice with a fried egg.
Garlic and chile first, then chicken and sauce, then basil off heat so it stays fragrant.



Thai · 375°F · 26 min
Grilled-style Thai chicken with lemongrass and fish sauce. Street gai yang from the basket.

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